Prep Time:15 min
Start to Finish:50 min
Makes:6 enchiladas 1 pound lean ground beef
1/2 cup milk
1 1/3 cups hot water
1 package Hamburger Helper® cheesy enchilada
6 Old El Paso® flour tortillas for burritos (8 inches in diameter)
1 jar (16 ounces) Old El Paso® salsa (any variety)
1 cup shredded Cheddar cheese (4 ounces)
3 tablespoons milk
1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.
High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.
Nutrition Information:
1 Serving: Calories 560 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 70 mg; Sodium 1690 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 0%; Calcium 25 %; Iron 20 % Exchanges: 4 Starch; 2 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
